Heat olive oil in a large skillet over medium heat; add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and stir for 1-2 minutes until fragrant, being careful not to brown it.

Stir in halved cherry tomatoes and crushed red pepper flakes; cook for 4-5 minutes until tomatoes soften.

Fold in drained butter beans; cook for 2-3 minutes to combine flavors without mashing the beans.

Pour in vegetable broth, stir well, and let simmer for 5 minutes for flavors to infuse.

Reduce heat and stir in heavy cream and grated Parmesan; cook for 3-4 minutes until sauce thickens.

Season with salt and pepper to taste; add more broth if sauce is too thick, if desired.

Remove from heat and fold in basil, parsley, lemon zest and juice for freshness.

Serve warm in bowls, garnished with extra Parmesan and herbs. Can be served with bread or pasta.